(Not Just the Regular)beef Stew

Ingredients: Pounds Beef Tenderloin -- 1-inch Cubes Flour -- For Dredging Tablespoons Butter Tablespoons Oil Cloves Garlic -- Minced Salt And Pepper Cups Dry Red Wine Cubes Beef Bouillon (dissolved In 2 Cups Boiling Water) Baking Potatoes -- Grated Onion (studded With 2 Cloves) Teaspoons Thyme Bay Leaf Red Potatoes -- Quartered Carrots -- Sliced Stalks Celery -- Sliced Tiny White Onions Cup (or 2) Tomato Juice Handful Fresh Parsley Finely Chopped Makes:

Directions:

Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : "Vinyard Seasons" by Susan Branch From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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